Sunday dinner
Jan. 30th, 2011 09:48 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
magidIn honor of a friend who this year is across an ocean from me, visiting the home time zone briefly.
* mushroom-barley soup (from the freezer, the rest of the batch having been made and eaten a couple of months ago)
* white wheat flour drop biscuits
* red onion and potato frittata
* sliced watermelon radish
* green salad: baby greens, diced beet, feta, walnuts, some black pepper, and olive oil
* fruit liqueurs
Not all local/organic by any means, but reasonably so: the carrots in the soup, radishes, greens, beets, onions, potatoes, and eggs were all local, and I made the fruit liqueurs sampled with local fruit. Oh, and local milk in the biscuits (sour milk, actually, since I'd left it too long, but remembered an essay by Laurie Colwin in which naturally soured milk was used for biscuits, that she ended up calling "celestial," making me want to try it. These were not celestial, but then, I was too lazy to cut butter in, using vegetable oil instead, so there was little chance they'd be better than pedestrian.).
I had pretty much no inspiration for what to cook for Shabbat, amplified by having no guests to cook for, so it was good to be able to come up with a menu I wanted to make, also one that was pretty low-key to make, since the soup was already done.
* mushroom-barley soup (from the freezer, the rest of the batch having been made and eaten a couple of months ago)
* white wheat flour drop biscuits
* red onion and potato frittata
* sliced watermelon radish
* green salad: baby greens, diced beet, feta, walnuts, some black pepper, and olive oil
* fruit liqueurs
Not all local/organic by any means, but reasonably so: the carrots in the soup, radishes, greens, beets, onions, potatoes, and eggs were all local, and I made the fruit liqueurs sampled with local fruit. Oh, and local milk in the biscuits (sour milk, actually, since I'd left it too long, but remembered an essay by Laurie Colwin in which naturally soured milk was used for biscuits, that she ended up calling "celestial," making me want to try it. These were not celestial, but then, I was too lazy to cut butter in, using vegetable oil instead, so there was little chance they'd be better than pedestrian.).
I had pretty much no inspiration for what to cook for Shabbat, amplified by having no guests to cook for, so it was good to be able to come up with a menu I wanted to make, also one that was pretty low-key to make, since the soup was already done.